Cabo Edinburgh, the city’s vibrant Pacific-fusion restaurant, is delighted to unveil its eagerly awaited autumn menu. Crafted to transport diners to the sun-soaked shores of Latin America while celebrating Scotland’s finest ingredients, this seasonal menu represents a harmonious blend of cultures, flavours, and culinary artistry.
Developed by Executive Chef William Lee, the menu draws inspiration from the rich traditions of Latin America and Japan, seamlessly combining the bold, vibrant flavours of these regions with premium local produce. Cabo’s autumn offerings promise a high-end yet relaxed dining experience, perfect for those seeking a lively and immersive atmosphere in the heart of Edinburgh.
Speaking about the new menu, Executive Chef William Lee said: “We’re incredibly proud of the signature dishes we’ve created. The fusion of vibrant Latin American flavours with modern cooking techniques allows us to deliver something truly special.
“From Scottish lobster to hand-dived Barra scallops and Millers of Speyside beef, we’ve sourced the finest ingredients to create indulgent and exciting dishes.”
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Cabo’s signature cooking style blends classical fine dining with innovative techniques, producing dishes that are as visually captivating as they are flavourful.
Among the highlights of the autumn menu is the Cabo Crab Toast, a signature bite featuring succulent Scottish crab paired with Aji Amarillo.
The House-Pressed Soft Shell Tacos, made with blue corn masa, offer an authentic taste of Mexico.
From the innovative sushi-making station at the bar, diners can enjoy a selection of hand rolled to order, Pacific-inspired delights. Choose from Yellowfin Tuna Ceviche, with fresh avocado, caviar, and house-made leche de tigre, to the indulgent Dragon Roll, featuring Scottish lobster tempura, avocado, salmon, and seabass.
Meat lovers can savour the 80-Day Aged Ribeye, featuring Millers of Speyside beef – dry-aged in house, and served with chimichurri, miso wild mushrooms, and birria consommé or the barbequed lamb with Aji Panca and served alongside smoked sweet potato purée.
Seafood enthusiasts will delight in the Butter Poached Halibut, delicately marinated in Rocoto chilli Beurre blanc with crunchy shoestring fries or enjoy the fresh miso glazed salmon with umami-packed kombu dashi, puffed wild rice and pickled Japanese mushrooms.
Whether it’s a signature sushi roll, an inventive ceviche platter, or an unforgettable ribeye, each dish is a testament to Cabo’s commitment to combining the finest ingredients with bold, international flavours.
“We’ve taken the best of what Scotland has to offer, from hand-dived Barra scallops to Millers of Speyside beef, and infused it with Latin American spices like chipotle and Aji Panca,” explains Lee. “It’s an exciting fusion that brings both tradition and innovation to the table.”
Autumn Menu Highlights Include:
Cabo Crab Toast – Aji Amarillo, Scottish crab
Lobster Ceviche – Black garlic, truffle dressing
80-Day Aged Beef Ribeye – Chimichurri, Miso Wild Mushrooms, Birria Consommé
Dragon Roll – Scottish Lobster Tempura, Seabass, Kewpie Mayo
Butter Poached Halibut – Rocoto Chilli Beurre Blanc, shoestring fries
The menu embodies Cabo’s ethos of offering a high-end dining experience in a relaxed, party-like setting. Guests can enjoy the lively atmosphere with the venue’s vibrant design, live DJs playing weekends and a menu that’s perfect for sharing with friends.
Cabo is open six days a week from lunch through to late night, with bookings now available online. To explore Cabo’s new autumn menu, head to https://caborestaurant.co.uk or follow them on Instagram and TikTok for the latest updates.
Operated by the award-winning Bow Hospitality, Cabo marks the group’s debut in Edinburgh and its twelfth venue overall.
Cabo brings the lively spirit of Mexico’s party peninsula straight to Scotland’s capital, promising an unforgettable dining experience.
Follow Cabo online at https://www.instagram.com/caboedinburgh/ & https://www.tiktok.com/@caboedinburgh?lang=en
